Instructions: 1. Pull the husks and silk away from the corn, then hold the ear upright on a board and cut downward with a heavy knife to strip off the kernels. Put the kernels in a pan of boiling water and cook for 3 minutes after the water has returned to a boil, then drain and rinse under cold running water to cool quickly.

2. Put the flour in a bowl, make a well in the center and break the egg into it. Start stirring with a fork, adding a little milk to make a soft dropping consistency. Stir in the drained corn and season with salt and pepper.

3. Preheat the broiler. Halve the tomatoes horizontally and make two or three crisscross slashes across the cut side of each half. Rub in the crushed garlic and the oregano and season with salt and pepper. Drizzle with oil and broil until lightly browned.

4. While the tomatoes broil, heat some oil in a wide frying pan and drop a tablespoon of batter into the center. Cook the fritters one at a time over low heat, turning each one as soon as the top is set. Drain on paper towels and keep warm while cooking the remaining fritters. The mixture should make at least eight corn cakes.

5. For each serving, put two corn cakes on lettuce leaves, garnish with basil and serve with a broiled tomato half.

Serves 4

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